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Registro Completo |
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Biblioteca(s): |
Embrapa Agropecuária Oeste; Embrapa Amapá; Embrapa Amazônia Ocidental; Embrapa Amazônia Oriental; Embrapa Cerrados; Embrapa Meio Norte / UEP-Parnaíba; Embrapa Meio-Norte; Embrapa Pantanal; Embrapa Rondônia; Embrapa Roraima; Embrapa Semiárido; Embrapa Tabuleiros Costeiros; Embrapa Unidades Centrais. MenosEmbrapa Agropecuária Oeste; Embrapa Amapá; Embrapa Amazônia Ocidental; Embrapa Amazônia Oriental; Embrapa Cerrados; Embrapa Meio Norte / UEP-Parnaíba; Embrapa Meio-Norte; Embrapa Pantanal; Embrapa Rondônia; Embrapa Roraima... Mostrar Todas |
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Data corrente: |
23/02/1999 |
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Data da última atualização: |
18/07/2023 |
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Tipo da produção científica: |
Circular Técnica |
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Autoria: |
SOARES, J. M.; NASCIMENTO, T.; CHOUDHURY, E. N.; CORDEIRO, G. G. |
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Afiliação: |
JOSE MONTEIRO SOARES, CPATSA; TARCIZIO NASCIMENTO, CPATSA; ELIANE NOGUEIRA CHOUDHURY, CPATSA; GILBERTO GOMES CORDEIRO, CPATSA. |
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Título: |
Monitoramento do manejo de água na cultura da mangueira (Mangifera indica L.) a nível de propriedade. |
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Ano de publicação: |
1998 |
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Fonte/Imprenta: |
Petrolina: EMBRAPA-CPATSA, 1998. |
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Páginas: |
21 p. |
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Série: |
(EMBRAPA-CPATSA. Circular técnica, 41). |
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Idioma: |
Português |
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Conteúdo: |
Este estudo teve como objetivo a avaliacao tecnica, em nivel de propriedade, do sistema de irrigacao por aspersao sobcopa utilizado no cultivo da mangueira, na Fazenda FRUITFORT, em Petrolina, PE. |
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Palavras-Chave: |
Brasil; Cultivation; Cultivo; Fruit; Magoes; Mamga; Manage; Management; Mangifera indica L; Mango; Pernambuco; Petrolina; Production; Tropical fruits. |
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Thesagro: |
Água; Aspersão; Cultura Irrigada; Drenagem; Fruta; Fruta Tropical; Irrigação; Irrigação por Aspersão; Manejo; Manejo de Água; Manga; Mangifera Indica; Produção. |
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Thesaurus Nal: |
drainage; irrigation; mangoes; sprinkler irrigation; water; water management. |
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Categoria do assunto: |
--
A Sistemas de Cultivo |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/CPATSA/8248/1/CTE41.pdf
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Marc: |
LEADER 01603nam a2200565 a 4500
001 1133441
005 2023-07-18
008 1998 bl uuuu u0uu1 u #d
100 1 $aSOARES, J. M.
245 $aMonitoramento do manejo de água na cultura da mangueira (Mangifera indica L.) a nível de propriedade.
260 $aPetrolina: EMBRAPA-CPATSA$c1998
300 $a21 p.
490 $a(EMBRAPA-CPATSA. Circular técnica, 41).
520 $aEste estudo teve como objetivo a avaliacao tecnica, em nivel de propriedade, do sistema de irrigacao por aspersao sobcopa utilizado no cultivo da mangueira, na Fazenda FRUITFORT, em Petrolina, PE.
650 $adrainage
650 $airrigation
650 $amangoes
650 $asprinkler irrigation
650 $awater
650 $awater management
650 $aÁgua
650 $aAspersão
650 $aCultura Irrigada
650 $aDrenagem
650 $aFruta
650 $aFruta Tropical
650 $aIrrigação
650 $aIrrigação por Aspersão
650 $aManejo
650 $aManejo de Água
650 $aManga
650 $aMangifera Indica
650 $aProdução
653 $aBrasil
653 $aCultivation
653 $aCultivo
653 $aFruit
653 $aMagoes
653 $aMamga
653 $aManage
653 $aManagement
653 $aMangifera indica L
653 $aMango
653 $aPernambuco
653 $aPetrolina
653 $aProduction
653 $aTropical fruits
700 1 $aNASCIMENTO, T.
700 1 $aCHOUDHURY, E. N.
700 1 $aCORDEIRO, G. G.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Caprinos e Ovinos. |
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Data corrente: |
11/05/2023 |
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Data da última atualização: |
23/10/2023 |
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Tipo da produção científica: |
Capítulo em Livro Técnico-Científico |
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Autoria: |
SANTOS, K. M. O. dos; CHAVES, A. C. S. D.; KOBLITZ, M. C. B.; EGITO, A. S. do; OLIVEIRA, M. D. |
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Afiliação: |
KARINA MARIA OLBRICH DOS SANTOS, CTAA; ANA CAROLINA SAMPAIO DORIA CHAVES, CTAA; MARIA GABRIELA BELLO KOBLITZ, UNIRIO; ANTONIO SILVIO DO EGITO VASCONCELOS, CNPC; MARIA ELIEIDY OLIVEIRA, Universidade Federal da Paraíba. |
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Título: |
South American fermented dairy-based products. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.; PANDA, S. K.; GAN, R.-,Y. (ed.). Indigenous fermented Food for tropics. Academic Press, 2023. cap. 13, p. 215-225. |
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DOI: |
https://doi.org/10.1016/B978-0-323-98341-9.00011-6 |
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Idioma: |
Inglês |
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Conteúdo: |
Fermented dairy products are traditionally manufactured in South America as a cultural heritage of European colonization. Fermentation processes of milk by autochthonous microbial communities, mainly lactic acid bacteria (LAB), selected based on local environment, practices and technological conditions, result in a variety of dairy products with specific sensorial characteristics. However, historically, milk was mostly processed into distinct types of artisanal cheese. The Brazilian artisanal cheeses are widely used all over the country, and an increase in their production has been observed in the last years, which is associated with a growing valorization among consumers and market. This chapter presents an overview of the recent literature about traditional fermented dairy products, with a focus on microbiological, biochemical, nutritional, and technological aspects of the artisanal cheeses produced in Brazil. The main biochemical transformations and metabolites produced by LAB during fermentation of milk are described and the distinctive technological steps that characterize the cheese-making process of the relevant production regions. Among the metabolites produced by LAB, bioactive peptides with antibacterial, antihypertensive, and antioxidant properties are highlighted, as well as their potential impact on the safety and health-promoting aspects of ripened cheese. Finally, recent advances in the characterization of the core microbiota of artisanal cheeses are presented, which are related to the recognition of their geographical origin and authenticity. By combining traditional techniques and scientific knowledge, each cheese type constitutes a unique fermented dairy product. MenosFermented dairy products are traditionally manufactured in South America as a cultural heritage of European colonization. Fermentation processes of milk by autochthonous microbial communities, mainly lactic acid bacteria (LAB), selected based on local environment, practices and technological conditions, result in a variety of dairy products with specific sensorial characteristics. However, historically, milk was mostly processed into distinct types of artisanal cheese. The Brazilian artisanal cheeses are widely used all over the country, and an increase in their production has been observed in the last years, which is associated with a growing valorization among consumers and market. This chapter presents an overview of the recent literature about traditional fermented dairy products, with a focus on microbiological, biochemical, nutritional, and technological aspects of the artisanal cheeses produced in Brazil. The main biochemical transformations and metabolites produced by LAB during fermentation of milk are described and the distinctive technological steps that characterize the cheese-making process of the relevant production regions. Among the metabolites produced by LAB, bioactive peptides with antibacterial, antihypertensive, and antioxidant properties are highlighted, as well as their potential impact on the safety and health-promoting aspects of ripened cheese. Finally, recent advances in the characterization of the core microbiota of artisanal cheeses are presented... Mostrar Tudo |
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Palavras-Chave: |
Bacteria milk; Cheese artisanal; Queijo artesanal. |
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Thesagro: |
Ácido Lático; Bactéria; Leite; Tecnologia de Alimento. |
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Thesaurus NAL: |
Food technology; Lactic acid. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02666naa a2200289 a 4500
001 2153687
005 2023-10-23
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/B978-0-323-98341-9.00011-6$2DOI
100 1 $aSANTOS, K. M. O. dos
245 $aSouth American fermented dairy-based products.$h[electronic resource]
260 $c2023
520 $aFermented dairy products are traditionally manufactured in South America as a cultural heritage of European colonization. Fermentation processes of milk by autochthonous microbial communities, mainly lactic acid bacteria (LAB), selected based on local environment, practices and technological conditions, result in a variety of dairy products with specific sensorial characteristics. However, historically, milk was mostly processed into distinct types of artisanal cheese. The Brazilian artisanal cheeses are widely used all over the country, and an increase in their production has been observed in the last years, which is associated with a growing valorization among consumers and market. This chapter presents an overview of the recent literature about traditional fermented dairy products, with a focus on microbiological, biochemical, nutritional, and technological aspects of the artisanal cheeses produced in Brazil. The main biochemical transformations and metabolites produced by LAB during fermentation of milk are described and the distinctive technological steps that characterize the cheese-making process of the relevant production regions. Among the metabolites produced by LAB, bioactive peptides with antibacterial, antihypertensive, and antioxidant properties are highlighted, as well as their potential impact on the safety and health-promoting aspects of ripened cheese. Finally, recent advances in the characterization of the core microbiota of artisanal cheeses are presented, which are related to the recognition of their geographical origin and authenticity. By combining traditional techniques and scientific knowledge, each cheese type constitutes a unique fermented dairy product.
650 $aFood technology
650 $aLactic acid
650 $aÁcido Lático
650 $aBactéria
650 $aLeite
650 $aTecnologia de Alimento
653 $aBacteria milk
653 $aCheese artisanal
653 $aQueijo artesanal
700 1 $aCHAVES, A. C. S. D.
700 1 $aKOBLITZ, M. C. B.
700 1 $aEGITO, A. S. do
700 1 $aOLIVEIRA, M. D.
773 $tIn: ADEBO, O. A.; CHINMA, C. E.; OBADINA. A; O.; GOMES, A. S.; PANDA, S. K.; GAN, R.-,Y. (ed.). Indigenous fermented Food for tropics. Academic Press, 2023. cap. 13, p. 215-225.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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